preparation

Preheat the oven to 200°F. Cut the eggplants in half lengthways,
cutting straight through the green stalk (the stalk is for the
look; don't eat it). Use a small sharp knife to make three or four
parallel incisions in the cut side of each eggplant half, without
cutting through to the skin. Repeat at a 45-degree angle to get
a diamond-shaped pattern.

Place the eggplant halves, cut-side up, on a baking sheet lined
with parchment paper. Brush them with olive oilkeep on
brushing until all of the oil has been absorbed by the flesh.
Sprinkle with the lemon thyme leaves and some salt and pepper.
Roast for 35 to 40 minutes, at which point the flesh should be
soft, flavorful and nicely browned. Remove from the oven and
allow to cool down completely.

While the eggplants are in the oven, cut the pomegranate into
two horizontally. Hold one half over a bowl, with the cut side
against your palm, and use the back of a wooden spoon or a
rolling pin to gently knock on the pomegranate skin. Continue
beating with increasing power until the seeds start coming out
naturally and falling through your fingers into the bowl. Once all
are there, sift through the seeds to remove any bits of white skin
or membrane.

To make the sauce. Whisk together all of the ingredients. Taste
for seasoning, then keep cold until needed.

To serve, spoon plenty of buttermilk sauce over the eggplant
halves without covering the stalks. Sprinkle za'atar and plenty of
pomegranate seeds on top and garnish with lemon thyme. Finish
with a drizzle of olive oil.